Food Flashcards
Calamari consists…
12 ounces of tentacles and rings (8 oz of rings, 4oz of tentacles)
4 oz. Hot peppers (Peperoncini and red hot pepper)
Steak Tartar consists….
Tenderloin
Sweet onion
Capers
Egg
Chives
Brioche toasts
Wet mixture
Neuske’s Double Cut Smoke Bacon
8oz bacon
2fl oz gochuchang
Black and white sesame seeds
1oz pickled shallots
What’s the Proscutto Wrapped Mozzarella?
Fresh mozzarella, wrapped in prosciutto and pan seared until crisp. Garnished with a seasonal salad of mixed heirloom tomatoes, tossed in 15 year-aged balsamic and topped with fresh basil and house made grana toast points. 
Burrata salad consists…
Creamy burrata with sliced heirloom tomatoes, extra-virgin olive oil, and 15 year aged balsamic vinegar. Finished with Fleur de sel, fresh basil and pain rustique croutons. 
Pear and Gorgonzola Salad with Toasted Walnut Vinaigrette
Slow roasted Bosc pears toast, with candied walnuts, dried cherries, and baby greens, dressed with a toasted walnut and sherry vinaigrette and topped with cream Gorgonzola cheese 
Filet Mignon sizes
2oz- mini tenderloins
4oz- Childs filet, seared tenderloins w/ lobster tails
6oz- Cobb salad,
8oz- lunch filet
10oz-dinner filet, sliced filet
16oz- FEATURE Bone in filet
Southern African Tails
Flavor of the Southern African tail is sweeter
4-5 ounces small
8-10 or 10-12 for big ones
North Atlantic Tails
2-3 oz on seared tenderloins
4-5 oz on grand plateau
Tomahawks/Veal
FEATURE: 42 ounces/2.2lbs
Could have any rub on it
Veal: 16-18 oz. Tomahawk w/ Marsala mushroom jus, prosciutto crisp, sage butter
PITTSBURGH STEAKS
Hard seared crust, black or dark.
Strip cuts
NY Strip- 14oz boneless
KC strip- 14oz lunch 18oz dinner w/ bone
Roasted Rack of Lamb with Mint and Honey Gremolata
Gremolata is bread crumbs, mint, honey and grana cheese.
Garnished with sherry chicken jus
Cut 4 double cuts
Frenched
Ribeye sizes
10oz- ribeye sandwich boneless
14oz-boneless ribeye
22oz-bone in ribeye
Chicken set up
Mushroom, asparagus risotto
Lunch 1 breast
Dinner 2 breast
Sea bass setup
Shiitake mushrooms, asparagus garnished with miso butter
Tuna setup/size
Sear top and bottom w sesame seeds
6oz lunch
8oz dinner
Sambal sauce
Chive oil
White soy
Micro cilantro
Ginger rice
What is the ONLY pasta we got?
CAMPANELLE
Lobster Mac and cheese
Campanelle pasta w 2oz lob meat
Bread crumb (panko, grana, butter)
4 cheeses: Mascarpone, Harvarti, Grana, white cheddar
Roasted Mushrooms
Shiitake, cremini, oyster and portabella
Cauliflower au gratin
Roasted with 4 cheeses topped with breadcrumbs
Vegetarian option
Rice, Tofu, mixed veggies, and pasta
